1961: Introduction By Hans F. Dresel     

1961: Candy Clinic     

1961: Invocation/Greeting By W.C. Dickmeyer and John Woodward     

1961: Report of P.M.C.A. Research By Jay C. Musser     

1961: A Dilatometry Study of Chocolate Fat By William Duck     

1961: Application of the Principles of Radiant Cooling and Radiant Heating of Products By C.A. Mills     

1961: A New Chocolate Coating Technique: Its Effect Upon Processes of the Future By James V. Gardner     

1961: Candy Plant Automation - Its Technical and Economic Feasibility By Richard S. White     

1961: Progress Report From The Food and Drug Administration By Fred L. Lofsvold     

1961: Packaging Symposium     

1961: The Pennsylvania Manufacturing Confectioners' Association Dinner By John Woodward, Hans F. Dresel and Douglas S. Steinberg     

1961: The Status of Certified Colors Under the Color Additives Amendment of 1960 By Samuel Zuckerman     

1961: Effects of Certain Physical Properties of Confectionery Products Upon Their Taste By Ernst R. Pariser     

1961: Calculation of Pipe Lines for Pumping Liquid Chocolate By Albrecht Fincke     

1961: Fundamentals of Fat Bloom and Some Possibilities of Prevention By J. Kleinert     

1961: Round Table Discussion By James A. King     

1961: Foreword